Description
One Pot Pumpkin Curry is a simple 30-minute dinner recipe that is packed with flavor. Sweet pumpkin simmers in a fragrant Thai curry sauce with tofu for an easy and satisfying vegan meal.
Ingredients
- 2 tablespoons avocado oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 2 tablespoons grated ginger
- 2 tablespoons Thai red curry paste
- 6 cups cubed squash or pumpkin
- 2 (13.5-ounce) cans coconut milk
- 1 block extra-firm tofu, cut into squares
- Zest and juice of 1 lime
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- 1 kafir lime leaf (optional)
- Optional garnishes: cilantro, pumpkin seeds, and chili flakes
Instructions
- Heat the avocado oil in a large Dutch oven or pot over medium-high heat.
- Add the shallots and cook for 5-7 minutes until translucent.
- Add the garlic, ginger, and curry paste and cook for 2 minutes until fragrant.
- Slowly stir in the coconut milk until well combined.
- Add the pumpkin, tofu, lime zest, coconut sugar, salt, and lime leaf.
- Bring the mixture to a simmer.
- Cover and cook for 10-15 minutes until the pumpkin is tender.
- Remove from the heat and stir in the lime juice.
- Remove the lime leaf if using.
- Serve over rice with your favorite garnishes.
Notes
- Most grocery stores carry Thai red curry paste.
- Kafir lime leaves can often be found in Asian markets.
- If you can’t find lime leaves, simply omit them.
- Butternut squash and kabocha squash both work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Thai